Skip to Content
Menu

Baked Meatballs with Vegetable Gravy

  • Save Recipe
  • Jump to Recipe
By Pillsbury Kitchens
Updated Aug 16, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Enjoy this Italian meatball and vegetable gravy recipe for dinner that is so easy to bake!

Baked Meatballs with Vegetable Gravy

  • Prep Time 15 min
  • Total 0 min
  • Ingredients 6
  • Servings 4
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 (14.5-oz.) can diced tomatoes with garlic, oregano and basil, undrained
  • 1 (12-oz.) jar homestyle beef gravy
  • 1 lb. frozen fully cooked Italian meatballs, thawed
  • 1/2 cup coarsely shredded carrot
  • 1 medium green bell pepper, seeded, coarsely chopped
  • 1 cup sliced fresh mushrooms

Instructions

  • Step 
    1
    Heat oven to 350°F. In ungreased 12x8-inch (2-quart) baking dish, combine tomatoes and gravy; mix well. Add all remaining ingredients; stir gently to coat with tomato mixture. Cover tightly with foil.
  • Step 
    2
    Bake at 350°F. for 50 to 60 minutes or until meatballs are thoroughly heated and vegetables are tender.

Nutrition

430 Calories
28g Total Fat
24g Protein
21g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
430
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
13g
65%
Cholesterol
75mg
25%
Sodium
1540mg
64%
Total Carbohydrate
21g
7%
Dietary Fiber
6g
24%
Sugars
5g
Protein
24g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
35%
35%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the

Pillsbury Kitchens

© 2024 ®/TM General Mills All Rights Reserved